川法小曲白酒绵柔型配方探究  

Formula for Soft-Type Sichuan Xiaoqu Baijiu

作　　者：朱定国 程超 程宏连 ZHU Dingguo;CHENG Chao;CHENG Honglian(College of Biological Science and Technology, Hubei University for Nationalities, Enshi, Hubei 445000;Enshi Bawang Distillery Co. Ltd., Lichuan, Hubei 445400, China)

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]恩施巴王酒业有限公司,湖北利川445400

出　　处：《酿酒科技》2017年第12期83-87,92,共6页Liquor-Making Science & Technology

摘　　要：小曲白酒是我国白酒的主要酒种之一,每年的市场占有率约为白酒总产量的35%,其中又以四川地区所产的配糟法小曲白酒最为突出。川法小曲白酒因其独特的配糟工艺使其具有优雅的糟香味和净爽的口感,然而当代的年轻消费群体更加认同刺激性小、易接受的绵柔型白酒。以高粱和大米取代原本单一的高粱作为酿酒原料,采用小曲和米曲取代单一的小曲作为糖化发酵剂,通过实验组合得出最佳绵柔口感的配方为:92 kg高粱和8 kg大米为酿酒原料;0.4%的小曲和0.2%的米曲为糖化发酵剂,最终的酒体口感舒适、绵柔,刺激性小,香味协调。Xiaoqu Baijiu is one of the main types of Chinese Baijiu,and its market share is about35%of the whole Baijiu market.Due to its unique production process,Sichuan Xiaoqu Baijiu has elegant aroma and refreshing taste.However,contemporary young consumers are more approving of the less-stimulating,soft-type Baijiu.Therefore,we used sorghum and rice as raw materials instead of sorghum alone,and used Xiaoqu and rice starter as saccharifying-fermenting agents instead of Xiaoqu alone.Through experiments,we obtained the best formula as follows:92kg sorghum and8kg rice,0.4%Xiaoqu and0.2%rice starter.The produced Baijiu had comfortable,soft and harmonious taste.(Trans.by HUANG Xiaoli)

关 键 词：小曲白酒 绵柔型 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]